These golden, cheesy zucchini slices are inspired by the dish in your photo: tender zucchini with a crisp, browned Parmesan topping, garlic, herbs, and a little olive oil. They work well as a side dish, appetizer, or light snack.
Ingredients
Serves: 4
Prep time: 10 minutes
Cook time: 20–25 minutes
Total: about 35 minutes
Main ingredients
3 medium zucchini — about 600–700 g (1.3–1.5 lb)
2 tbsp olive oil
¾ cup finely grated Parmesan cheese — about 60–70 g
2 tbsp breadcrumbs or panko
2 cloves garlic, finely minced
1 tsp dried Italian seasoning
½ tsp dried thyme
½ tsp dried oregano
¼ tsp black pepper
¼ tsp salt, or to taste
¼ tsp paprika
1–2 tbsp fresh parsley or thyme, chopped
Optional: ¼ tsp red-pepper flakes
Optional: 2 tbsp shredded mozzarella for extra cheesiness
For extra browning
1 tsp olive oil or olive-oil spray
Instructions
- Prepare the zucchini
Preheat the oven to 220°C / 425°F.
Wash and dry the zucchini thoroughly. Cut into rounds about ½ inch / 1–1.5 cm thick.
Pat the slices dry with paper towels. This is important because zucchini contains a lot of water, and removing surface moisture helps the topping brown instead of becoming soggy.
- Make the Parmesan coating
In a bowl, combine:
Parmesan
breadcrumbs
garlic
Italian seasoning
thyme
oregano
black pepper
salt
paprika
red-pepper flakes, if using
Mix thoroughly.
- Season the zucchini
Place zucchini slices in a large bowl. Add the olive oil and toss until lightly coated.
Add the Parmesan mixture and gently toss, or press the mixture onto the top surface of each slice.
For the appearance in the photograph, arrange the slices in a single layer, with the cheesy side facing upward.
- Bake
Line a baking sheet with parchment paper.
Arrange the zucchini without overlapping.
Bake at 220°C / 425°F for approximately 15–20 minutes, until the zucchini is tender and the Parmesan is golden.
- Broil for extra crispiness
For the deeply browned spots shown in the photo, switch the oven to broil/grill for about 1–3 minutes.
Watch closely—the Parmesan can go from golden to burnt very quickly.
- Garnish and serve
Remove from the oven and let the zucchini rest for 2–3 minutes.
Sprinkle with fresh parsley or thyme and serve warm.
Tips for Restaurant-Style Results
Don’t overcrowd the tray. Space between slices allows moisture to escape.
Dry the zucchini first. This makes a surprisingly big difference.
Use freshly grated Parmesan. It melts and browns better than very fine pre-grated cheese.
Cut evenly. Uniform slices cook at the same rate.
Use high heat. 425°F/220°C encourages browning before the zucchini becomes too soft.
Broil at the end. This creates the browned, slightly blistered cheese visible in your photo.
For particularly crisp zucchini, place the slices on a wire rack over the baking sheet.
Approximate Nutrition
Nutrition varies according to zucchini size, Parmesan quantity, oil, and breadcrumbs. The following estimate assumes the recipe above and 4 servings.
Nutrient Approx. per serving
Calories 190–210 kcal
Protein 10–11 g
Total fat 13–14 g
Saturated fat 4–5 g
Carbohydrates 10–12 g
Fiber 2–3 g
Net carbs 8–9 g
Total sugars 4–5 g
Added sugar 0 g
Cholesterol 15–20 mg
Sodium 400–500 mg
Calcium 250–300 mg
Iron 1–1.5 mg
Potassium 450–550 mg
Note: Parmesan is naturally high in sodium, so the added salt can be reduced or omitted.
If you omit breadcrumbs
Each serving will have approximately 15–20 fewer calories and 3–4 g fewer carbohydrates, depending on the breadcrumbs used.
If you add mozzarella
Expect roughly 20–30 additional calories per serving for 2 tbsp of mozzarella.
Dietary Information
Vegetarian: Yes
Gluten-free: Yes, if gluten-free breadcrumbs are used—or omit breadcrumbs entirely.
Keto: Can be made keto by omitting regular breadcrumbs.
Low-carb: Yes, especially without breadcrumbs.
Egg-free: Yes
Nut-free: Yes, assuming the Parmesan and other packaged ingredients are produced without relevant cross-contact.
Dairy-free: No, because of Parmesan; use a dairy-free Parmesan alternative if desired.
Vegan: No, unless both Parmesan and any other dairy are replaced with vegan alternatives.
Recipe Q&A
Can I make this without breadcrumbs?
Absolutely. Parmesan alone makes a delicious crust. You can also use 1–2 tbsp almond flour for additional crunch if nuts are appropriate for your diet.
Can I use mozzarella instead of Parmesan?
Yes, but Parmesan gives considerably better browning and a more concentrated savory flavor. A mixture of Parmesan and mozzarella gives you both crispness and stretchiness.
Why is my zucchini watery?
Zucchini contains a lot of water. Pat it dry before cooking, don’t overcrowd the pan, and cook at high heat.
Why didn’t my Parmesan become crispy?
Common causes are too much moisture, too much oil, overcrowding, or insufficient heat. Freshly grated Parmesan and a short broiling period at the end help considerably.
Can I make this in an air fryer?
Yes. Arrange the zucchini in a single layer and air-fry at approximately 200°C / 400°F for 8–12 minutes, checking toward the end. Cooking time depends on slice thickness and the air fryer.
Can I prepare these ahead of time?
You can slice the zucchini and prepare the cheese mixture several hours ahead. For the best texture, coat and bake shortly before serving.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
How do I reheat them?
Use an air fryer or oven at 190–200°C / 375–400°F until hot and crisp. Microwaving works, but the zucchini will be softer.
Can I freeze them?
It’s possible, but not ideal. Zucchini becomes considerably softer after freezing and thawing. For the best texture, make them fresh.
Can I use yellow squash?
Yes. Yellow summer squash works almost exactly the same way.
What can I serve with Parmesan zucchini?
They’re particularly good alongside:
Grilled or roasted chicken
Fish or salmon
Steak
Pasta
Rice dishes
A green salad
Tomato and cucumber salad
Garlic bread
How can I make them spicier?
Add ¼–½ tsp red-pepper flakes, cayenne, or a little chili powder to the Parmesan mixture.
How can I make them more garlicky?
Use 3–4 fresh garlic cloves, or add ½ tsp garlic powder in addition to the fresh garlic.
What herbs work best?
Thyme, oregano, Italian seasoning, parsley, basil, and rosemary all work well. Fresh thyme gives a flavor particularly close to the appearance of the dish in the photograph.
Are these actually “fried”?
No. The pictured style can be reproduced by oven-baking or air-frying, using only a small amount of oil.
Can I make them extra crispy?
Yes. Use thinner slices, dry the zucchini well, use freshly grated Parmesan, avoid overlapping the slices, and finish under the broiler for 1–3 minutes.
Simple No-Breadcrumb Version
For an even simpler, lower-carb version:
600–700 g zucchini + ¾ cup Parmesan + 2 tbsp olive oil + garlic + herbs + pepper.
Bake at 220°C / 425°F for 15–20 minutes, then broil for 1–3 minutes.
This version produces a more intensely cheesy crust and keeps the recipe very low in carbohydrates.
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